Kısır

July 30th, 2007

Kısır

Despite how I categorized this recipe post I do not consider kısır as a salad but a whole meal for itself. A very common summer night meal for us as I can grab most of what is needed from our garden. It blends best flavored vegetable/herbs summer offers with bulgur.

This recipe is similar to a well known Middle Eastern tabouleh (or any other spelling?) I have encountered when I moved to the States. Some might argue they are the same dish, but the amount of parsley in kısır is no where close to that of in tabouleh, and I think there is no tomato or pepper paste in the non-Turkish version of this great mix.

As I mentioned many times before, bulgur is an essential ingredient in Turkish cooking. Comes in different sizes, but this recipe calls for the fine bulgur which is the smallest size. Yes, you can definitely make it from the coarse variety but it will not be the same. Similarly, use the freshest tomato and herbs you can find. Once I was craving for this when I was living in Milwaukee, in a winter day and I have used canned tomatos. No, it is not good at all! One should never use canned tomatos for this.


You will notice that lemon juice is used in this recipe, you can substitute it with pomegranate concentrate if you like. That’s how it is prepared in scarce of lemon or to give it a different flavor.


Without further ado, let me give you the recipe that I just put together. Never mind the exact measurements; just adjust to what you have at hand at that time, and to your taste. I can honestly tell you that this is not the exact recipe I use every time I make it. All I measure is the bulgur/water ratio.

  • 1.5 cups fine bulgur

  • 1 cup boiling water

  • 5 Tbs lemon juice

  • 1 medium onion (~ 200gr)

  • 1/4 cup of olive oil (not extra virgin)

  • 1 Tbs tomato paste

  • 1 tsp red pepper paste

  • 3 medium size sweet green peppers (anaheim or bell pepper)

  • 250 gr tomato

  • 100 – 150 gr cucumber (choose the smallest ones)

  • half a bunch of fresh parsley

  • half a bunch of fresh mint

  • 3 – 4 stalks of green onions

  • salt to taste

  1. Put the bulgur in a big bowl, pour over the boiling cup of water and 2 Tbs of lemon juice. At this point, if you had any tomato juice, you could also use some of it instead of plain water. Cover with a pot cover or saran wrap, set aside

  2. Cut the onion and peppers in small chunks. Heat the oil, add the onion and cook until translucent. Add the peppers, cook a bit more and lastly add the tomato and red pepper paste. Cook about 3 – 4 mins. Here, you can omit cooking the peppers and mix in later on, if you like. Let the mix cool

  3. Cut the tomatoes, cucumbers, green onions, mint and parsley in small pieces. Mix all together with the rest of the lemon juice

  4. Add the onion mix into the bulgur which should be softer now. After giving a thorough mix, add the fresh ingredients’ mix and give it a good mix, too

  5. Taste, if you think it can take more salt (pastes are salty) or lemon juice, don’t be shy

  6. Chill until serving

It is actually served with grape or lettuce leaves, depending on the season. I didn’t have either of them (or the cucumbers) at home at this time.

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12 Responses to “Kısır”

  1. Robert Says:

    NO extra vergin olive oil? I thought a recipe like this would typically include it. Is the flavour too strong? What oil do you usually use when you make, for instance, a meat stew?

  2. fethiye Says:

    I keep two types of olive oil in the house for cooking: extra virgin if it will not be heated (just directly on the salads, that is) and the lighter color one for heating up in cooking. That lighter color one has many names that I have seen: in Turkey they call it Riviera, here in the US I have seen in called “pure olive oil.” In any case, that’s the one that does not give out the strong flavors when heated. So, for meat stew that’d be the oil I use.

    For this recipe, if I feel that the initial oil used in cooking the onions was not enough, I’d add extra virgin olive oil when mixing the greens to bulgur mix.

  3. meeso Says:

    I love this but have never made it myself…I should try, your recipe looks and sounds great!

  4. Åžebnem Tinli Says:

    Ahh arkadaşım seninle böyle blog köşelerinde mi karşılaşacaktık :(

    Az önce hamile olan bi baÅŸka blogger’a sen diye mesaj yolladım sanırım, çok özür diliyorum, o bebek bekliyordu, sen deÄŸilsin sanırım, “lohusa ÅŸerbeti” ya da Mersin’e has olan “kaynar”ı ele almayı önerdim falan filan…

    Bu sektörde çok çok yeniyim, o ilkti, bu okumakta olduğun da daha ikinci mesajım. Ama şimdiden zevkli geldi, daha ilk günümde sana rastladım. Aslında bugün çok yoğun bi iş günü, sanırım akşam evden devam edeceğim.

    Ben kimmiyim?

    Åžebnem Tinli
    Salim Güven İlkokulu
    5-A (ve hatta 1,2,3,4 A’lar)
    Sınıf no : 100

  5. Åžebnem Tinli Says:

    Bi de kısırla ilgili olarak, kısırın vazgeçilmezi nar ekÅŸini unutmayalım, Fethiye’cim bütün Mersin narenciye aÄŸaçlarını söküp nar ekti, onlara pazar bulmalıyız, nar ekÅŸisini tanıtmalıyız :))

  6. fethiye Says:

    Canım arkadaşım ne güzel bir sürpriz bu! Sana mesaj attım şimdi!

  7. Nagihan Gospodinov Says:

    Merhaba Fethiye
    Ben de Salim Guvende okudum. benimki de A shubesiydi, sanirim B shubesi yoktu zaten. Tinli apartmanina da yakin oturuyorduk, Tunc apartmaninda:)
    Yazlari yolumuz da surekli Gozneden gecerdi, cunku Ayvagedigine ancak Gozne uzerinden gidiliyor.
    Ilkokulda ogretmenim Saadet Hanimdi, sanirim siz benden bir onceki devresiniz.Ben Kanadada yasiyorum, Fethiye siteni surekli ziyaret ediyorum, Mersinden tanidik bir seyler bulmak hosuma gidiyor.selamlar

  8. Farida Says:

    Fethiye, I loved your site a lot! It is great to have a nice blog on Turkish cuisine, which is one of the best in the world! I am going to make your kisir. I always ate it, but never made it:) Please visit my blog on Azerbaijani cuisine at http://www.azcookbook.com for some yummy Azeri recipes. Sevilerle, Feride

  9. hulya Says:

    hello!

    Kısır looks delicious and eye-catching! I love bulgur foods because I am from Adana/ Turkey. I really liked your web site and I added your site as a link to my blog. Thank you for sharing your recipes.

  10. emre Says:

    millet feysbukta buluÅŸamıyor siz bir kısır tarifinin altında ilkokul arkadaşınızı buluyorsunuz.bu da büyük bir türk büyüğünün sözü olan “kısır asla sadece kısır deÄŸildir” sözünü doÄŸruluyor.

  11. moda Says:

    Merhaba Fethiye
    Ben de Salim Guvende okudum. benimki de A shubesiydi, sanirim B shubesi yoktu zaten. Tinli apartmanina da yakin oturuyorduk, Tunc apartmaninda:)
    Yazlari yolumuz da surekli Gozneden gecerdi, cunku Ayvagedigine ancak Gozne uzerinden gidiliyor.
    Ilkokulda ogretmenim Saadet Hanimdi, sanirim siz benden bir onceki devresiniz.Ben Kanadada yasiyorum, Fethiye siteni surekli ziyaret ediyorum, Mersinden tanidik bir seyler bulmak hosuma gidiyor.selamlar

  12. Çorap Says:

    I loved your site

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Kısır

July 30th, 2007

Kısır

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